Relationship Between Design and Modern Hospitality Consumption

¶ … hospitality consumption. The relationship between design and modern hospitality What is the nature of (post) modern design? What is design's relationship to the modern hospitality industry? Increasingly, the modern hospitality industry is becoming affected by, and more consciously aware of the postmodern stress upon the profound relationship that exists between the purveyor, the consumer, and the overall environment and ambiance created by a particular design of any establishment. In other words, eating out is an experience, not merely the act of consuming prepared food away from home.

Plan the answer and show the plan The plan for the hospitality industry as a whole must be to integrate the design form and practical function of a restaurant in such a fashion that its design compliments the gustatory needs of the consumer and the owner of the restaurant, yet still conveys an atmosphere complementary with the food in a way that fulfills the consumer's desire for an 'experience' rather than simply a drink or a meal.

For instance, the relatively small space of London dining establishments often requires a fairly close proximity of diners. This is of less problem in a Italian or a French cafe or another kind of outdoor eating establishment during the summer, when the overall space and design can spill out into the street as a whole (however, on a busy street even this can be unpleasant).

But in a more internally situated restaurant structure, and during rainy days and winter nights, one must ensure that customers are not eating off the laps of (figuratively speaking, and literally speaking only if the customers do so willingly) the strange diners nearby. In an improperly designed restaurant with customers seeking intimate encounters with loved ones and seeking to sample choice dishes, even smelling the entrees of the stranger's meals in such a way that interferes with their intimate and unique dining pleasure.

In establishments patterned after intimate forms of eating from other countries, such as cafes, customers may be more willing to tolerate a higher level of intimacy, noise, and extraneous odor and noise from other patrons. However, booths may be a better solution for more family oriented places, or places where romantic and cloistered settings are sought.

In all but the most leisurely and expensive places, tables must be planned in such a fashion that servers have quick access to customers, and that tables can be cleared quickly and expediently for a high rate of turnover. Larger banquet-style tables, despite a desired high rate of patron turnover, may be necessary where courses may be served on numerous platters, or shared amid the entire table, as they often are in Indian, Chinese, Japanese, and other such restaurants and cafes.

If this is not possible, folding tables must be available so servers can make use of these platters to situate a variety of dishes upon one table for a number of patrons. In places where meeting strangers is the goal, however, bars and tables must be situated in a clear and unobstructed fashion, so that rafters and other aspects of design do not get within he customer's view -- sometimes necessitating small tables that can only accommodate appetizers and drinks.

Conversely, in restaurants where customers desire more intimate settings, forms of decorative obstructions can be used to convey privacy. Even in ethnic restraints, the use of strategically placed screens can create a unique atmosphere as well as convey privacy. However, this.